Smoky Tofu & White Bean Breakfast Skillet
Method
Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 4–5 minutes until softened. Stir in the garlic, smoked paprika, cumin and turmeric and cook for 30 seconds.
Add the tofu: Add the crumbled tofu and tomato paste. Stir well and cook for 3–4 minutes, allowing the tofu to absorb the smoky spices and develop lightly golden edges.
Add the beans: Fold in the white beans and nutritional yeast. Cook for another 3 minutes, stirring gently so some of the beans remain whole while a few become lightly crushed and creamy.
Finish with spinach: Add the spinach and cook for 1–2 minutes until just wilted. Season with salt and black pepper and finish with lemon juice and fresh parsley.
Vegan option: Naturally vegan — no substitutions needed. For extra protein, add 50 g shelled edamame or an additional 50 g tofu. Smoky tofu and creamy white beans make this hearty skillet surprisingly rich and satisfying without relying on eggs or dairy. Sweet peppers, spinach and warming spices add colour, fibre and plenty of flavour to this naturally vegan breakfast.
Nutrition Facts
Per serving
